Christmas Eve Couscous

Vegetable stew

 * 2 oz oil
 * 1 lbs onions, sliced
 * 1 lbs carrots, sliced
 * 1½ lbs acorn squash -- peeled, seeded and diced
 * 1 tsp ground ginger
 * ½ tsp powdered cinnamon
 * ½ tsp turmeric
 * ¼ tsp ground white pepper, or more
 * 1½ pint water or vegetable stock
 * 1 lbs courgettes -- trimmed and sliced
 * 1 lbs frozen broad beans
 * salt
 * 1 each squeeze lemon juice
 * 1 dash sugar
 * chopped fresh coriander

Couscous

 * 1 lbs couscous
 * 1 tsp salt
 * 2 oz butter
 * 1 tbsp harissa sauce
 * 15 oz canned chickpeas, drained
 * 1 tbsp olive oil
 * 1 tsp cumin seeds
 * 6 oz raisins
 * 4 oz pine nuts
 * 8 oz soy yogurt
 * a dusting of paprika

Directions

 * 1) First make the stew.
 * 2) Melt the butter in a large saucepan.
 * 3) Add the onions and fry for 5 minutes, then add the carrots, squash and spices.
 * 4) Cook for a further 10 minutes, with a lid on, stirring from time to time until all are buttery and spicy.
 * 5) Add the water or stock and simmer for 10-15 minutes, or until the vegetables are just becoming tender.
 * 6) Add the courgettes and broad beans, and cook for a further 5 minutes or so.
 * 7) Season with salt, lemon juice, and a little sugar if necessary (this is best made in advance and reheated, as the flavours improve -- it is particularly good after freezing).

Couscous

 * 1) This is an unusual way to cook couscous, but i find it gives the best results.
 * 2) Put the couscous into a baking tin and add 1 pint of water; immediately drain this off and return the couscous to the tin.
 * 3) Leave it for 20 minutes, separating the grains with your fingers after 10 minutes, or more times if you"re passing.
 * 4) Put the couscous into a sieve or steamer lined with a blue j-cloth.
 * 5) Set over a pan of simmering water (it doesn't have to be the stew) for 20 minutes.
 * 6) Tip the couscous back into the baking tin and pour over 5 fl oz cold water with the salt dissolved in it.
 * 7) Sift the grains with your fingers and leave for 15 minutes, then put back into the lined steamer and heat as above for a further 20 minutes.
 * 8) Sift with your fingers into a serving bowl and stir in the butter.
 * 9) Set aside while you put together the extras.
 * 10) To assemble and serve, take a ladleful of liquid from the stew and add it to the harissa to make a thick paste.
 * 11) Put this into a small bowl.
 * 12) Drain the chick peas.
 * 13) In a small pan, heat the oil and add the cumin seeds, stirring for a moment or two, then add the chick peas and stir until heated through.
 * 14) Put into a second small bowl.
 * 15) Cover the raising with boiling water, leave for 10 minutes or longer to plump, then drain and put into a third small bowl.
 * 16) Put the pine nuts into a fourth bowl -- they can be lightly toasted if you like.
 * 17) Finally, put the yogurt into a fifth bowl and dust the top with some paprika.
 * 18) To serve, ladle the stew over the couscous and garnish with chopped fresh coriander.